Arame Sautée

This is a savory dish to nourish amongst all the sweets of the Thanksgiving. Arame, or sea oak, is a type of kelp, popular in Japanese and Korean cooking. It has a lovely mild-sweet flavor and like many seaweeds is high in calcium, iodine, magnesium, iron, and Vitamin A. For centuries arame has been used to tonify yin and strengthen the immune responses.


1 onion, cut into half-moons
1 carrot, julienned
1/2 pakage arame
6 fresh shitake mushrooms, thinly sliced
sesame oil

Carmelize onion in sesame oil then and add ginger, garlic and arame. Add carrots and cook for 5 minutes.

Sautée together until the vegetables begin to break down and are shiny. Then add shitake mushrooms.


Add water to almost cover the vegetables and simmer for 15-20 minutes. Add shoyu and mirin to taste.
Simmer an other 10 minutes to absorb flavors.


Remove lid and cook uncovered until all moisture is absorbed, leaving just the arame and vegetables.

Enjoy while still warm!



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